Italian Penicillin Soup

The kitchen smells like garlic and lemon. A pan sizzles on the stove and the sound draws my teenager from homework in the next room. I pause, take a breath, and the room fills with the kind of homey scent that makes everyone slow down. That is how Italian Penicillin Soup finds its way into our week through a small, steady ritual of stirring, tasting, and calling everyone to the table.

One winter evening, after a long subway ride and a dance rehearsal, my youngest bundled up at the doorway and told me that this soup made her feel like we were wrapped in a warm blanket. From there, it became our go-to when anyone needed comfort, when school colds came through, or when friends dropped by for a quick supper. If you are looking for a soup that warms hands and hearts, this is the one to try. Also, if you want to see a close family version and some notes, you can peek at this family recipe that inspired our weekday twist.

Why Make This Italian Penicillin Soup

This soup is honest and forgiving. It takes pantry staples and a simple chicken breast, and it gives back a bowl that is bright from lemon, gentle from chicken, and a little playful from tiny pasta. It works for busy families because it cooks itself once the pot is settled. You can prep carrots and celery while homework gets done, and afterward, the smell pulls everyone to the table.

In our small New York apartment, this soup became a ritual. We sit close, pass around a bowl of grated cheese, and someone always asks for extra crusty bread. It brings conversation out of thin air. Meanwhile, it is easy on the wallet and fills lunchboxes for the next day.

This recipe shows up when the city feels cold and loud. It serves as a pause button. It is a nutrient-rich choice too. The chicken gives protein, the vegetables offer fiber and vitamins, and a squeeze of lemon boosts vitamin C and brightness. It is family-friendly, adaptable, and forgiving if you want to swap pasta or use leftover roasted chicken.

Bringing Italian Penicillin Soup to Life

“Every time I stir this pot, it smells just like Sunday at home.”

Before I list the ingredients, imagine the first stir. The onion turns translucent and sweet. The carrots and celery soften and release a warm, familiar aroma. Garlic follows, bright and fluttering. Then the broth arrives clear, fragrant, and ready to carry flavor. From there, the chicken simmers gently, and little pasta curls into the pot, softening and plumping.

This soup looks like late afternoon light in a bowl. The broth is a pale gold, flecked with parsley and a hint of lemon. The textures are comforting: tender chicken, soft vegetables, and the tiny bite of pasta. The aroma is what I always notice first. Once it’s ready, my kids crowd the kitchen, noses twitching, asking if they can have a taste. Cooking it feels like handing out tiny, warm hugs.

Ingredients You’ll Need

List each ingredient on its own line as requested.

2 tablespoons extra virgin olive oil
1 large onion (diced (about 1 cup))
3 medium carrots (sliced into rounds)
3 stalks celery (chopped)
4 cloves garlic (minced)
8 cups low-sodium chicken broth (or vegetable broth)
1 whole chicken breast (bone-in, skin-on (about 1 pound))
2 bay leaves
1 cup small pasta (such as ditalini, orzo, or shells)
1 teaspoon dried oregano
0.5 teaspoon dried thyme
0.25 teaspoon red pepper flakes (optional)
salt and black pepper (to taste)
2 tablespoons fresh lemon juice
0.25 cup fresh parsley (chopped)
Parmigiano-Reggiano (freshly grated, optional)
extra virgin olive oil (for drizzling)
crusty Italian bread (for serving)

Personal side notes: Use fresh basil if you can; it gives the dish that garden brightness. If you prefer a gluten-free version, use small rice pasta or gluten-free ditalini and watch the cooking time. I like bone-in chicken for deeper flavor, but you can swap in leftover roasted chicken and adjust simmer time accordingly. If you want a richer mouthfeel, stir in a spoonful of butter at the end.

Step-by-Step Directions

1. Heat olive oil in a large soup pot over medium heat. Sauté the onion, carrots, and celery for 5–7 minutes, until softened. Keep the vegetables moving in the pan and watch for golden edges.
2. Add garlic and cook for 1 more minute without browning. Stir continuously so the garlic turns fragrant but not bitter.
3. Pour in broth and add the chicken breast, bay leaves, oregano, thyme, and red pepper flakes (if using). Bring to a gentle boil, then reduce heat to simmer. Cover partially and cook for 25–30 minutes. Let the chicken cook until it feels tender and the broth holds a gentle perfume of herbs and lemon.
4. Remove chicken, cool slightly, and shred with two forks. Discard skin and bones. Return shredded meat to pot. Season the soup with salt and pepper. Taste and add salt slowly; the cheese and bread may add extra saltiness when served.
5. Add pasta and cook according to package directions until al dente, about 8–10 minutes. Stir occasionally to prevent sticking. Once the pasta is plump, it will bring a soft chew that contrasts with the tender chicken and vegetables.
6. Remove bay leaves. Stir in lemon juice and chopped parsley. Taste and adjust seasoning. Ladle into bowls and garnish with cheese and olive oil if desired. Serve with crusty bread.

Natural tips woven into the steps: stir until creamy, watch for golden edges, and remove bay leaves before serving. If you are using leftover chicken, skip step 3 and add the shredded meat at the same time you add the pasta so it warms through without overcooking.

Tools and timing notes: Use a heavy-bottomed soup pot for even heat. A wooden spoon or silicone spatula keeps vegetables moving without scratching the pot. Cooking time from start to finish is about 45 to 50 minutes, with active hands-on time of 15 to 20 minutes. If you want to shortcut, use a pressure cooker or Instant Pot. In an Instant Pot, sauté the veg using the Sauté setting, then add broth and chicken and cook on high pressure for 10 minutes, release, shred, and add pasta to cook on Sauté until al dente.

Serving Italian Penicillin Soup at the Family Table

We set our table simply. A big wooden board holds the bread, a small dish carries grated cheese, and a bottle of olive oil sits ready for a quick drizzle. That patina of family use on the bread board feels comforting. When the bowls come out, steam rises in soft swirls. You can almost see the week’s tiredness lift off everyone’s shoulders.

My kids like to dip the crusty bread and argue about who gets the last piece. Sometimes my husband sprinkles extra red pepper flakes for a little kick. I like to add a bright shower of parsley and a twist of lemon on top. The first spoonful is always the best: warm broth, tender chicken, tiny pasta, the bright bite of lemon, and the silky finish of grated Parmigiano-Reggiano.

Pairings: Keep it simple. A crisp green salad with a lemon vinaigrette complements the soup’s warmth. For a heartier meal, serve a roasted vegetable tray alongside. If you enjoy wine, a light Pinot Grigio or a simple Italian white matches the lemony notes. For the kids, a cold glass of milk or sparkling water does the job just fine.

Setting the scene: Someone clears homework off the table, a pot lid clatters, and soft conversation blooms. The bowl warms in your hands and you feel held. That is what this soup does: small comfort that becomes family ritual.

Storing and Reheating Italian Penicillin Soup

Store the soup in airtight containers in the fridge for up to 4 days. The flavors deepen overnight, so sometimes it tastes even better the next day. If you plan to store it, I recommend keeping the pasta and broth slightly separate if you can. Pasta absorbs broth and can become soft if left too long.

To freeze: Cool the soup completely first. Place in freezer-safe containers and leave a little headspace for expansion. Freeze for up to 3 months. When you thaw, do so overnight in the fridge before reheating.

To reheat from refrigerated: Warm gently on the stovetop over medium-low heat. If the pasta has absorbed too much liquid, add extra broth or water a half cup at a time until the texture returns. Stir and taste for seasoning; you may need to add a splash of lemon to brighten the flavors again.

To reheat from frozen: Thaw in the fridge overnight, then reheat on the stove over medium heat. If you must reheat from frozen quickly, use a low setting and stir often, adding a little extra liquid to prevent sticking and to revive the broth.

Leftover ideas: Use leftover soup as a base for a quick grain bowl. Ladle the soup over cooked farro or brown rice, add a few roasted vegetables, and a drizzle of olive oil. Or cool the soup and transform the shredded chicken into a filling for warm sandwiches with melted cheese. For a creamy twist, stir in a dollop of ricotta or mascarpone at the end to add silkiness.

I also sometimes use this soup the next day as a base for a quick pasta bake. Mix leftover soup with cooked small pasta, top with a bit of grated cheese, and bake until bubbly.

You can also read more about repurposing soups in a similar family recipe for inspiration at this leftover idea.

Quick Tips from My Kitchen

1. Salt in small increments. Taste as you go. Broth and cheese can add salt later.
2. Use bone-in chicken for deeper flavor. If you use boneless or leftover chicken, reduce cooking time so the meat stays moist.
3. Squeeze lemon last. The lemon should brighten the soup without losing its fresh aroma. Add a touch at the end and taste, then add more if you want.
4. Watch pasta closely. Tiny pasta goes from al dente to overcooked quickly. Start checking a minute or two before the package time.
5. For a vegetarian version, swap in mushrooms or white beans and use vegetable broth. Add a touch of soy sauce or miso for extra umami.

Variations on Italian Penicillin Soup

Play with textures and flavors depending on what your family likes or what’s in the pantry.

• Pastina or Orzo Swap: Use pastina or orzo for a softer, child-friendly bite. When I used pastina for my toddler years ago, she ate three bowls and asked for bedtime stories twice as fast. You can find a similar small-pasta family favorite technique on this tortellini swap.
• Hearty Winter Version: Add diced potatoes or winter squash for a more filling soup. Roast the squash separately and stir it in at the end for a caramelized depth.
• Green Boost: Toss in a handful of baby spinach or chopped kale in the last few minutes of cooking. The greens wilt and add color and nutrients.
• Creamy Finish: Stir a few tablespoons of mascarpone or ricotta into a ladle of hot soup for a silky finish. This gives a cozy feel without making the soup heavy.
• Spicy Kick: Increase the red pepper flakes or finish with a drizzle of chili oil for a grown-up edge. My husband likes this on cold evenings.

Small swaps make big differences. If you want to lean into more Italian pantry staples, add a spoonful of tomato paste during the sauté step for a richer broth.

What I’ve Learned Cooking Italian Penicillin Soup

Cooking this soup over the years taught me to trust small steps. Let the vegetables soften. Don’t rush the simmer. The little decisions how much lemon, when to salt add up.

I learned that the soup heals more than colds. It heals a bad day and a tired commute. It gathers friends when plans shift. It teaches kids about patience: the soup takes time to come together, and that time becomes conversation.

I also learned to be flexible. Some nights I use two chicken thighs for a deeper flavor. Sometimes we make it vegetarian. The base technique remains the same, and that is the beauty of home cooking. It adapts to mood, season, and the fridge.

Italian Penicillin Soup

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• Author: cookthatdish
• Total Time: 50 minutes
• Yield: 4 servings
• Diet: Gluten-Free Option, Dairy-Free Option

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Description

A comforting soup filled with chicken, vegetables, and tiny pasta, perfect for warming hearts and hands on chilly evenings.

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Ingredients

• 2 tablespoons extra virgin olive oil
• 1 large onion (diced, about 1 cup)
• 3 medium carrots (sliced into rounds)
• 3 stalks celery (chopped)
• 4 cloves garlic (minced)
• 8 cups low-sodium chicken broth (or vegetable broth)
• 1 whole chicken breast (bone-in, skin-on, about 1 pound)
• 2 bay leaves
• 1 cup small pasta (such as ditalini, orzo, or shells)
• 1 teaspoon dried oregano
• 0.5 teaspoon dried thyme
• 0.25 teaspoon red pepper flakes (optional)
• Salt and black pepper (to taste)
• 2 tablespoons fresh lemon juice
• 0.25 cup fresh parsley (chopped)
• Parmigiano-Reggiano (freshly grated, optional)
• Extra virgin olive oil (for drizzling)
• Crusty Italian bread (for serving)

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Instructions

1. Heat olive oil in a large soup pot over medium heat. Sauté the onion, carrots, and celery for 5–7 minutes, until softened.
2. Add garlic and cook for 1 more minute without browning.
3. Pour in broth and add the chicken breast, bay leaves, oregano, thyme, and red pepper flakes. Bring to a gentle boil, then reduce heat to simmer. Cover partially and cook for 25–30 minutes.
4. Remove chicken, cool slightly, and shred with two forks. Return shredded meat to pot and season the soup with salt and pepper.
5. Add pasta and cook until al dente, about 8–10 minutes. Stir occasionally.
6. Remove bay leaves. Stir in lemon juice and chopped parsley. Taste and adjust seasoning. Serve with gratted cheese and drizzled olive oil, accompanied by crusty bread.

Notes

Best served with crusty bread and freshly grated Parmigiano-Reggiano. For a richer flavor, stir in a spoonful of butter at the end.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Italian

FAQs About Italian Penicillin Soup

A Final Thought

Cooking this soup is an act of care. It is simple, steady, and forgiving. Over the years, it has marked sick days, late nights, and quick reunions. It has also given me small moments to breathe and to be present. When I ladle steaming broth into bowls and watch my family lean in, I feel like the city softness around us comes into focus. You do not need perfect timing or fancy ingredients. You only need a pot, some patience, and a little love.

If you try this recipe, I hope it becomes part of your week too. Share it with a neighbor, save some for lunch, and let the lemon brighten the day. Thank you for inviting this little bowl of comfort into your kitchen. Until next time, remember that cooking is a small way to show care for others and for yourself.

Conclusion

For a deeper look at a similar take on this comforting classic, check out this detailed Italian Penicillin Soup Recipe on Allrecipes: Italian Penicillin Soup Recipe. If you want a version that highlights tiny pasta and the delicate style of an Italian Nonna, this post offers beautiful notes and history: Italian Chicken Pastina Soup (aka Italian Nonna’s Penicillin Soup).

Thank you for reading and cooking with me.